Evolution of phenolic compounds from color and flavor problems to health benefits.

  title={Evolution of phenolic compounds from color and flavor problems to health benefits.},
  author={Adriana Soto-Vaca and Ashley M Gutierrez and Jack N. Losso and Zhimin Xu and John W Finley},
  journal={Journal of agricultural and food chemistry},
  volume={60 27},
Early studies focused on the negative effects on color and flavor of foods, followed by exploration of the antioxidant properties and the associated health benefits. The growing body of evidence suggests that plant-based polyphenols may help prevent or delay the onset of a multiplicity of diseases. Newer work suggests that a variety of polyphenols can alter the expression of genes in the inflammatory pathway. Data also show that the absorption of the polyphenols is very limited. Insulin… CONTINUE READING

From This Paper

Figures, tables, results, connections, and topics extracted from this paper.
28 Extracted Citations
150 Extracted References
Similar Papers

Citing Papers

Publications influenced by this paper.
Showing 1-10 of 28 extracted citations

Referenced Papers

Publications referenced by this paper.
Showing 1-10 of 150 references

Rubus fruit phenolic research: the good, the bad, and the confusing

  • J. Lee, M. Dossett, C. E. Finn
  • Food Chem
  • 2012

Comparison of ABTS / DPPH assays to measure antioxidant capacity in popular antioxidantrich US foods

  • A. Floegel, D.-O. Kim, S.-J. Chung, S. I. Koo, O. K. Chun
  • J . Food Compos . Anal .
  • 2011

Di ff erential protective e ff ects of quercetin , resveratrol , rutin and epigallocatechin gallate against mitochondrial dysfunction induced by indomethacin in Caco2 cells

  • C. Carrasco-Pozo, M. L. Mizgier, H. Speisky, M. Gotteland
  • Chem . − Biol . Interact .
  • 2011

Similar Papers

Loading similar papers…